Adam Liaw’s red curry barramundi

Name: Adam Liaw’s red curry barramundi
Cook time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 400ml coconut cream; 2 tbsp red curry paste (or to taste); ½ tsp sugar; ½ small eggplant, cut into batons; ½ red capsicum, cut into batons; 1 small red onion, cut into chunks; 10 green beans, tailed and halved; 8 button mushrooms, halved; 8 cherry tomatoes; 300g barramundi fillet, cut into 4cm pieces; handful of Thai basil leaves; handful of coriander leaves; juice of 1 lime

Adam Liaw

August 12, 2024

easyTime:< 30 minsServes:4

Barramundi is a great fish for curries. It takes flavour well, has a nice soft texture, and is sustainable to boot.

Ingredients

400ml coconut cream
2 tbsp red curry paste (or to taste)
½ tsp sugar
½ small eggplant, cut into batons
½ red capsicum, cut into batons
1 small red onion, cut into chunks
10 green beans, tailed and halved
8 button mushrooms, halved
8 cherry tomatoes
300g barramundi fillet, cut into 4cm pieces
handful of Thai basil leaves
handful of coriander leaves
juice of 1 lime

Method

Step 1
Heat a wok over medium heat. Without shaking the can, open the coconut cream and scoop 2 tablespoons of the thicker cream on top into the wok. Scoop 1 tablespoon into a separate bowl and set aside. Add the red curry paste to the wok and stir into the coconut cream.
Step 2
Continue stirring until the oil separates from the coconut cream and the paste looks oily. Add the remaining coconut cream and 1 cup of water and bring to a simmer. Add the sugar and vegetables and simmer for 5 minutes, until softened. Add the barramundi and cook for just 2-3 minutes. Stir through the herbs and the lime juice and top with the reserved coconut cream.

Adam’s tip: Not all canned coconut creams will separate to produce a cap of solid coconut fat on top. In that case, you can fry the curry paste in coconut oil or a bit of vegetable oil instead.